Keto Chocolate Cake
User Reviews
5
Keto Chocolate Cake
Description
The Keto Chocolate Cake recipe combines almond flour and oat fiber with cocoa and coffee to deliver a chocolatey base with a moist texture. Beaten egg whites are folded into the batter to add lightness, preventing it from becoming dense. Baking powder ensures rise, while sour cream and butter enrich the crumb. The accompanying ganache frosting blends sugar-free chocolate chips with heavy cream and mascarpone cheese, sweetened gently to maintain keto compliance and provide a creamy, luscious topping. The result is a tender, richly flavored cake with a smooth, velvety frosting.
While this cake is tailored for keto-style diets, it can be enjoyed by anyone seeking a lower-carb chocolate dessert. It pairs well with coffee or a light beverage to balance its dense richness. Baking in two pans allows easy layering for a classic frosted cake presentation.
Oat fiber plays a key role in the texture by adding bulk without carbs. If unavailable, a mix of psyllium husk powder and coconut flour can substitute, but you may need to adjust liquid amounts for batter consistency. Using fresh powdered sweeteners like monk fruit or allulose helps achieve sweetness without spikes in blood sugar.
Ingredients
For the Cake
- 3 cups almond flour Super Fine
- 1 ½ cups Monk Fruit Sweetener or allulose confectioners
- ¾ cup cocoa powder unsweetened
- ½ cup oat fiber see notes
- ½ cup sour cream
- ½ cup butter room temperature
- ½ cup heavy cream
- 6 egg separated, whole
- 2 tablespoons baking powder
- 1 tablespoon instant coffee
- 1 teaspoon vanilla extract
- Pinch salt
For the Ganache Frosting
- 1 ⅓ cups heavy cream
- 15 ounces semi sweet chocolate chips sugar free
- 4 ounces mascarpone cheese room temperature
- 2 tablespoons Monk Fruit Sweetener or allulose confectioners
Instructions
To Make the Cake
- Preheat oven to 350°F. Add the almond flour, oat fiber, cocoa powder, baking powder and salt to a mixing bowl and whisk until well combined.
- In a separate bowl, add in the egg whites and beat using a hand mixer to stiff peaks, then set aside.
- In another bowl, add in the egg yolks, butter, monk fruit/allulose, sour cream, heavy cream, coffee mixture and vanilla. Mix until well combined.
- Fold in the egg whites and mix until they are combined. Then mix in the dry ingredients and mix just until combined, without over-mixing.
- Pour the batter evenly into two 9” nonstick cake pans that are lined with parchment paper rounds and sprayed with nonstick spray. Be sure to also spray the sides of the pan.
- Bake for 25-30 minutes or until a toothpick, when inserted, comes out clean. Allow to cool completely before frosting.
To Make the Frosting
- While the cakes are baking, add the chocolate chips to a mixing bowl. Heat up the heavy cream, just until tiny bubbles start to form around the edges of the pot. Pour the hot heavy cream over the chocolate chips and allow to sit for 5 minutes.
- Whisk the chocolate/heavy cream mixture until you get a thick rick ganache. Allow to cool at room temperature for about 20 minutes.
- Using a hand mixer, mix in the mascarpone cheese and monk fruit/allulose until combined. Allow to sit at room temperature while the cakes cool.
- Once the cakes have cooled completely, add the first cake upside down (flat side up) onto a cake stand or plate. A little tip for keeping the cake stand clean: take ½ parchment sheet and cut it into 4 strips, then place them halfway under each side of the cake.
- Take ⅓ of the frosting and spread it over the top using an offset spatula. Take the second cake and add it over the top flat sound down this time.
- Take another ⅓ of the frosting and spread it over the top. Finally, take the remaining frosting and frost the sides of the cake and serve. I made some chocolate shavings using a Lily's chocolate bar and a peeler to decorate the top.
Notes
- Oat fiber adds texture with zero net carbs and is recommended for best results in this recipe.
- If oat fiber is unavailable, use a combination of psyllium husk powder and coconut flour, adjusting liquids as needed since they absorb more moisture.
- Use monk fruit sweetener or allulose confectioners as low-carb sweeteners for the cake and frosting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 10g | 3% |
| Protein | 9g | 18% |
| Fat | 26g | 40% |
| Saturated Fat | 11g | 55% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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